Curried Rhubarb and Lentil Soup

Name: Curried Rhubarb and Lentil Soup
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 1 tsp coriander seeds; 1 tsp cumin seeds; 30 g vegetable oil; 150 g onions; 150 g celery stalks; 3 garlic cloves; 1 ½ tsp garam masala; 1 tsp paprika; 1 tsp ground ginger; ¼ tsp ground turmeric; 350 g rhubarb; 150 g chana dal (yellow dried split peas); 700 g water; 1 vegetable stock cube (for 0.5 l); 30 g brown sugar; ½ tsp fine sea salt; ¼ tsp ground black pepper; 40 g plain yoghurt; 3 sprigs fresh coriander

4.0 41 évaluations

Préparation 10min

Total 1h 20min

4 portions

Ingrédients

coriander seeds
1 tsp
cumin seeds
1 tsp
vegetable oil
30 g
onions quartered
150 g
celery stalks cut in pieces
150 g
garlic cloves
3
garam masala
1 ½ tsp
paprika
1 tsp
ground ginger
1 tsp
ground turmeric
¼ tsp
rhubarb cut in pieces (1 cm)
350 g
chana dal (yellow dried split peas)
150 g
water
700 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
brown sugar
30 g
fine sea salt or to taste
½ tsp
ground black pepper or to taste
¼ tsp
plain yoghurt for serving
40 g
fresh coriander leaves only, chopped, for serving
3 sprigs